Tunisian-Spiced Roasted Chicken with Charred Chickpeas & Herbed Couscous

Ingredients

• 8 pieces (about 2 lbs) bone-in, skin-on chicken thighs, pat dry for crispier skin
• 3 tbsp harissa paste, North African red chili paste
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 4 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 2 tbsp preserved lemon, finely chopped, or zest of 1 fresh lemon
• 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
• 1.5 cups whole wheat couscous, dry
• 2.25 cups vegetable broth
• 0.5 cup fresh cilantro, chopped
• 0.25 cup fresh mint, chopped
• 1 medium red onion, thinly sliced

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat chicken thighs dry and place on a large rimmed baking sheet.

2. 2

   In a small bowl, whisk together harissa paste, cumin, coriander, paprika, 2 tbsp olive oil, minced garlic, preserved lemon, salt, and pepper.